Demi-Chef de Partie

Job description

Key tasks

• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
• To be entirely flexible and adapt to rotate within the different sub-departments of the Kitchen or any other Department of the hotel as assigned and be able to perform all duties and tasks as per Master Task List for that Department.
• To be fully conversant with all the services and facilities offered by the hotel.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
• To monitor operating supplies and reduce spoilage and wastage.
• To be responsible in guiding the Commis towards their job performance by giving feedback and discuss areas of improvement.
• To be responsible for consistently producing MEP and dishes to the recipe specs.
• To be responsible for establishing and maintaining high sanitation standards in the work station
• To maintain all service standards established in the kitchen and avoiding cross contamination
• Knows and understands all the Garde Manger policies and procedures in food production
• To assist the Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes.
• To manages time effectively, by meeting deadlines on time
• To assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions. And leads section in the absence of a Chef De Partie

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and name tag at all times.
• To project at all times a positive and motivated attitude and exercise self control.
• To maintain a high standard of personal appearance and hygiene at all times.
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
• To establish effective employee relation and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and co-employees.
• To be flexible in supporting other colleague needs in other outlet, within Food & Beverage or amongst other department or sister properties based on the hotel priorities and anticipated business levels.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• To fully support the Departmental Trainers function in the Department assigned
• To provide a courteous and professional service at all times.
• To ensure high standard of communication within his department and with other department of both hotels.
• To be familiar with the policies and procedures concerning fire, emergency evacuation, accidents, bomb threats, law and order situations.
• To participate in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, in order to improve efficiency, productivity and guest service.
• To have a complete understanding of and adhere to the Hotel’s Employee Rules and Regulations
• To have a complete understanding of and adhere to the hotels policy relating to Fire, Hygiene, Health and Safety.

·  Excel
·  Power Point
·  Word
·  Micros